Prepare 2 chicken thighs, clean and cut them into small pieces. Place the meat in a mixing bowl and pierce all over the chicken pieces with a skewer. Then add ¼ teaspoon of ground black pepper and ¼ teaspoon of salt. Mix well to make sure all chicken pieces are covered with seasoning. Set aside to marinate.

Place ½ cup of sundried tomatoes in a food chopper, then blitz until the tomatoes become pureed. And chopped the remaining ½ cup of sundried tomatoes. Set aside.

Heat oil in a large skillet or large frying pan. Fry the sliced garlic for one minute before adding 1 teaspoon of red chili flakes.

When the spices become fragrant, add the chicken pieces and stir-fry until the chicken is slightly brown and almost cooked through.

Add the pureed sundried tomatoes to the chicken, stir well, and let it cook with the lid on for about 5 minutes at medium-high heat.

In the meantime, cook the pasta shells in boiling water until al dente. Drain and set aside.

Season the chicken mixture with one teaspoon of salt and about ½ teaspoon of freshly ground black pepper.

Add the cooked pasta shells to the chicken, and stir well.

Stir in 2 heaped tablespoons of cream cheese into the pasta.

Then add the remaining chopped sundried tomatoes and scatter some chopped fresh basil right before serving.